SD-2501 OZ DZ50R166Model No. SD-2501 Thank you for purchasing this Panasonic product. Please read these instructions carefully before using this product and save this manual for future

Panasonic Corporation

Web Site: http://www.panasonic.net

Specification

Power supply 230–240 V 50 HzPower consumed 505–550 WCapacity (Strong flour for a loaf) max. 620 g min. 350 g

(Strong flour for a dough) max. 600 g min. 225 g (Yeast) max. 19.2 g min. 2.8 g

Capacity of raisin nut dispenser max. 150 g dried fruit/nutsTimer Digital timer (up to 13 hours)Dimensions (H W D) approx. 38.2 25.6 38.9 cmWeight approx. 7.0 kg

Accessories Measuring cup, measuring spoon

Before UseHow to Use

RecipesHow to Clean

Troubleshooting

DZ50R166F0711S0

Printed in China

Automatic Bread MakerOPERATING INSTRUCTIONS AND RECIPES (Household Use)

Model No. SD-2501

Thank you for purchasing this Panasonic product. Please read these instructions carefully before using

this product and save this manual for future use. This product is intended for household use only.

2 3

Before Use

ContentsBefore Use Safety Instructions ·······································································3 Accessories/Parts Identification ···················································6 Bread-making Ingredients ···························································8

How to Use List of Bread Types and Baking Options ···································10 Baking Bread ·············································································12 When adding extra ingredients ··················································14 Baking Brioche ··········································································15 Making Dough ···········································································16 Making Brioche Dough ······························································17 Baking Cakes ············································································18 Making Jam ···············································································19 Making Compote ·······································································20

Recipes Bread Recipes ··································································· 21 Gluten Free Recipes ························································· 29 Dough Recipes ·································································· 31 Cake Recipes ···································································· 39 Jam Recipes ····································································· 40 Compote Recipes ······························································ 40

How to Clean Care & Cleaning ········································································41

To Protect the Non-stick Finish To protect the non-stick finish ····················································42

Troubleshooting Troubleshooting ·········································································43 WARRANTY ··············································································46

Safety Instructions Please ensure you follow these instructions.

In order to prevent accidents or injuries to the user, other people, and damage to property, please follow the instructions below.

The following charts indicate the degree of damage caused by wrong operation.

Warning: Indicates serious injury or death. Caution: Indicates risk of injury or

property damage.

The symbols are classified and explained as follows.

This symbol indicates prohibition. This symbol indicates requirement that must be

followed.

Warning

Do not use the appliance if the power cord or power plug is damaged or the power plug is loosely connected to the power outlet.(It may cause an electric shock, or fire due to short circuit.) If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified

person in order to avoid a hazard.

Do not damage the power cord or power plug.(It may cause an electric shock, or fire due to short circuit.)Following actions are strictly prohibited. (Modifying, placing near heating elements, bending, twisting, pulling, putting heavy objects on top, and bundling the cord.)

Do not plug or unplug the power cord with wet hands.(It may cause an electric shock.)

Do not exceed voltage on the outlet and do not use alternate current other than listed on the appliance.(It may cause an electric shock or fire.)● Make sure the voltage supplied to the appliance is the same as your local supply.● Plugging other devices into the same outlet may cause an electric overheating.

Insert the power plug firmly.(Otherwise it may cause an electric shock and fire caused by the heat that may generate around the plug.)

Clean the power plug regularly.(A soiled power plug may cause insufficient insulation due to the moisture and lint build-up, which may cause a fire.) Unplug the power plug, and wipe with the dry cloth.

4 5

Before Use

Caution

Do not use the appliance on following places.● Position the Bread Maker on a firm, dry, clean, flat heatproof worktop at least

10 cm (4 inches) from the edge of the worktop. (It may cause the appliance to slip and fall from the worktop.)

● Do not place on unstable surfaces, on electrical appliances such as a refrigerator, on materials such as tablecloths or on carpet, etc. (It may fall or cause a fire.)

● During baking the unit heats up. The Bread Maker should be placed at least 5 cm (2 inches) from adjacent walls and other objects. (It may cause a discoloration or deformation.)

Do not touch hot area such as bread pan, inside of unit, heating element or inside of the lid while the appliance is in use or after cooking. The temperature of accessible surfaces may be high when the appliance is operating. (It may cause a burn.) To avoid burns, always use oven gloves when removing the bread pan or the finished bread.

(Do not use wet oven gloves.) Also take care when removing the finished bread or kneading blade.

Important Information Do not use the appliance outdoors, in the immediate vicinity of heat sources

or in rooms of high humidity. (It may cause a malfunction or deformation.)

Do not use excessive force on the parts as is illustrated on the right. (It may cause a malfunction or deformation.)

Temperature sensor

Heating element

Inside of the lid]

This appliance is not intended to be operated by means of an external timer or separate remote-control system.

WarningDiscontinue using the appliance immediately and unplug in the unlikely event that this appliance stops working properly.(It may cause smoking, fire, electric shock or burn.)e.g. for abnormal or breaking down● The power plug and the power cord become abnormally hot.● The power cord is damaged or power failure.● The main body is deformed or is abnormally hot.● The appliance makes abnormal turning noise during use. Unplug the appliance immediately and consult a Panasonic dealer and have it serviced by an authorized technician.

Do not touch, block or cover the steam vent holes during use.(It may cause a burn.)● Especially pay attention for children.

Do not disassemble, repair or modify this appliance.(It may cause a fire, electric shock or injury.) Consult a Panasonic dealer and have it serviced by an authorized technician.

Do not immerse the appliance in water or splash it with water.(It may cause an electric shock, or catch a fire due to short circuit.)

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.(It may cause a burn, injury or electric shock.)

CautionMake sure to hold the power plug when unplugging the power plug.(Otherwise it may cause an electric shock, or fire due to short circuit.)

Unplug the power plug when the appliance is not in use.(Otherwise it may cause an electric shock, or fire due to electric leakage.)

Please unplug and allow the appliance to cool down before cleaning it.(It may cause a burn.)

Do not allow the power cord to hang over the edge of the table or touch a hot surface.(It may cause a burn or injury.)

Do not remove the bread pan or unplug the Bread Maker during use.(It may cause a burn or injury.)

Safety Instructions

6 7

Before Use

Raisin nut dispenserThe ingredients placed in the raisin nut dispenser will drop into the bread pan automatically upon selecting the menu with raisin (03, 06, 14, 17, 19 and 25).Turn to P. 14 for ingredients which may be placed in the raisin nut dispenser.Never operate the Bread Maker without the dispenser being in place.

Accessories/Parts Identification Main Unit

This picture shows all words and symbols, but during operation only those relevant will be displayed.

Dispenser lid

Handle

Bread pan

Control panel

Plug

LidRaisin nut dispenser flap

Kneading blade (Rye Bread)

Kneading blade( White Bread, Wheat Bread, Gluten and Wheat Free Bread)

Control Panel

AccessoriesMeasuring cupTo measure out liquids

(max. 310 mL)

• 10 mL increments

Measuring spoonTo measure out sugar, salt, yeast, etc.(15 mL) (5 mL)

Tablespoon•1⁄2 marking

Teaspoon• 1⁄4, 1⁄2, 3⁄4 markings

Operation status : displayed for the current stage of the program. Ingredients are being regulated on the

‘Rest’ stage before kneading. : displayed when there has been an interruption in the power supply. : displayed when adding ingredients manually on menu 11 and 23.

Time remaining until program finishedAlso when adding ingredients manually, display will show the time until adding extra ingredients in the program.

Menu Press this pad to choose menu. Menu number will display and each time this pad is pressed, menu number will change to the next choice. (Hold the pad to advance more quickly)See P. 10 and 11 for menu number.

Size Press this pad to choose size. See P. 10 for available menu.

• XL

• L

• M

CrustPress this pad to choose crust colour. See P. 10 for available menu.

• Dark

• Medium

• Light

StartThe start light will flash during program selection. Press the start pad when programming is completed. When the start pad is pressed, the start light will stop flashing and become constant.

StopIf you wish to change the program, you must stop the operation by holding down the stop pad for more than 1 second. The start light will go off. Then re-program accordingly.

Timer Set delay timer (time until bread is ready) or set the baking/cooking time for menu 15, 26 and 27.‘▲’ Press this pad to increase the

time.‘▼’ Press this pad to decrease

the time.

8 9

Before Use

You can make your bread taste better by adding other ingredients:Eggs Improve the nutritional value and colouring of the bread.

(Water amount must be reduced proportionally) Beat eggs when adding eggs.

Bran Increases the bread’s fibre content.• Use max. 50 g.

Wheat germ Gives the bread a nuttier flavour.• Use max. 50 g.

Spices, herbs Enhance the flavour of the bread.• Only use a small amount (1–2 tsp).

Bread-making Ingredients

FlourMain ingredient of bread. The protein in flour forms gluten during kneading. Gluten provides structure and texture and helps the bread to rise. Use strong bread flour only. Flour must be weighed on scales.

Dairy ProductsAdd flavour and nutritional value. If you use milk instead of water, the nutritional

value of the bread will be higher, but do not use in timer setting as it may not keep fresh overnight. Reduce the amount of water proportionally

to the amount of milk.

Water Use normal tap water. Use tepid water if using menu 02, 05, 07, 12 or 20 in

a cold room. Use chilled water if using menu 07, 08, 11, 13, 14,

20, 21, 23, 24 or 25 in a hot room. Always measure out liquids using the measuring cup

provided.

SaltImproves the flavour and strengthens gluten to help the bread rise. The bread may lose size/flavour if measuring

is inaccurate.

FatAdds flavour and softness to the bread. Use butter, margarine or oil. 2 tbsps

oil are equivalent to 25 g butter.

Sugar (granulated sugar, brown sugar, honey, treacle etc) Adds softness and gives crust colour.

YeastEnables the bread to rise. Yeast which has ‘Easy

Blend’, ‘Fast Action’ or ‘Easy Bake’ written on the packet is recommended.

Do not use dried yeast that requires preliminary fermentation.

When using yeast from sachets, seal the sachet again immediately after use. To store follow manufacturers instructions but use opened individual sachets within 48 hours.

Main Flours Used in BreadStrong flour is milled from hard wheat and has a high content of protein which is necessary for the development of gluten. Carbon dioxide produced during fermentation is trapped within the elastic network of gluten, thus making the dough rise.

White flour:Made by grinding wheat kernel, excluding bran and germ. Used in e.g. menu 01, 08, 16 or 21.• Always use strong flour when using the recipes in this book.• Do NOT use plain or self-raising flour as a substitute for bread flour.

Wholemeal flour:Made by grinding entire wheat kernel, including bran and germ.Makes bread rich in minerals, but lower in height and denser than bread baked with white flour because the gluten strands are cut by the edges of bran flakes and germ.

Rye flour:Contains some proteins, but these do not produce as much gluten as wheat flour.Makes dense, heavy bread with a flat or slightly sunken top crust (use in menu 07 or 20).

Spelt flour:In the wheat family but is a completely different species genetically. Although it contains gluten some gluten-intolerant people can digest it. (Consult your doctor.)Makes loaves with a flat/slightly sunken crust.Spelt wholegrain flour bread has a lower height and is more dense compared with spelt white flour bread.We recommend spelt white flour used should be more than half of the flour mix.• There is Spelt (Triticum spelta) suitable for baking bread and Einkorm wheat (Triticum monococcum: also it is called small spelt) which is not

suitable for baking bread are sold as spelt. Please use spelt. (use in menu 13, 14, 24 or 25)

Brown flour: 10–15% of wheat grain removed during milling.

Softgrain flour:Strong white flour with wheat and rye grains added. Provides extra fibre, texture, and flavour.• Do not use with ‘Timer’ option (grains can absorb water and swell up, spoiling texture of loaf).

Granary® or Malted Grain flour:Has crushed wheat or rye grains added together with malted whole wheat.Makes brown bread coarser and moister with nuttier flavour.• Do not use more than stated quantity (could damage the bread pan’s non-stick finish).

Stoneground flour:Grains are crushed between two large millstones rather than with steel rollers.• Do not use more than stated quantity (could damage the bread pan’s non-stick finish, or overload motor).

Other flour: Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours).• Do not use more than stated quantity (hinders rising and texture).• Should not be used as substitute for bread flour.• Gluten Free - see P. 29.

Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the bread pan’s non-stick finish.

If using a bread mix... Bread mixes including yeast Place a 500 g mix in the bread pan, then add water.

(Follow instructions on the packet for the quantity of water)

Select menu 02– ‘Large’ size setting. With some mixes, it is not clear how much yeast is

included, so results may vary. Baking brioche with brioche mix Select menu 11 or 02 – ‘Medium’ size – ‘Light’ crust colour.

Bread mix with separate yeast sachet First place the measured yeast in the bread pan, then the

bread mix, then the water.• Bread Maker Capacity

400–600 g mix (for a loaf), 250–600 g mix (for a dough) Set the machine according to the type of flour included in

the mix, and start the baking.• White flour, brown flour menu 01• Whole wheat, multi grain flour menu 04• rye flour menu 07

10 11

How to Use

List of Bread Types and Baking Options Function Availability and Time Required

•Time required for each process will differ according to room temperature.

Options Processes

Menu Number Menu Size Crust Timer Rest Knead Rise Bake Total

Bak

e

01 Basic 30 min– 60 min 15–30 min3

1 hr 50 min– 2 hr 20 min 50–55 min 4 hr–

4 hr 5 min

02 Basic Rapid — — 15–20 min approx. 1 hour 35–40 min 1 hr 55 min– 2 hr

03 Basic Raisin 1 30 min– 60 min 15–30 min3

1 hr 50 min– 2 hr 20 min 50 min 4 hours

04 Whole wheat — 1 hr– 1 hr 40 min 15–25 min3


05 Whole wheat Rapid — — 15 min–

25 min 15–25 min31 hr 30 min– 1 hr 40 min 45 min 3 hours

06 Whole wheat Raisin —

1 hr– 1 hr 40 min 15–25 min3


07 Rye — — 45 min– 60 min

approx. 10 min

1 hr 20 min– 1 hr 35 min 1 hour 3 hr 30 min

08 French — — 40 min– 2 hr 5 min 10–20 min 2 hr 45 min–

4 hr 10 min 55 min 6 hours

09 Italian — — 30 min–1 hr 10–15 min 2 hr 25 min– 3 hr 50 min 4 hr 30 min

10 Sandwich — — 1 hr– 1 hr 40 min 15–25 min3


11 Brioche — 1 — 30 min 25–45 min3 1 hr 25 min 50 min 3 hr 30 min

12 Gluten Free — 2 — — 15–20 min 40–45 min 50–55 min 1 hr 50 min– 1 hr 55 min

13 Speciality — 30 min– 1 hr 15 min 15–30 min3

1 hr 50 min– 2 hr 45 min 55 min 4 hr 30 min

14 Speciality Raisin —

30 min– 1 hr 15 min 15–30 min3

1 hr 50 min– 2 hr 45 min 55 min 4 hr 30 min

15 Bake only — — — — — — 30 min– 1 hr 30 min

30 min– 1 hr 30 min

Options Processes

Menu Number Menu Size Crust Timer Rest Knead Rise Bake Total

Dou

gh

16 Basic — — — 30 min– 50 min 15–30 min3

1 hr 10 min– 1 hr 30 min — 2 hr 20 min

17 Basic Raisin — — — 30 min– 50 min 15–30 min3


18 Whole wheat — — — 55 min– 1 hr 25 min 15–25 min3

1 hr 30 min– 2 hr — 3 hr 15 min

19 Whole wheat Raisin — — — 55 min–

1 hr 25 min 15–25 min31 hr 30 min– 2 hr — 3 hr 15 min

20 Rye — — — 45 min– 60 min

approx. 10 min — — 2 hours

21 French — — — 40 min– 1 hr 45 min 10–20 min 1 hr 35 min–

2 hr 40 min — 3 hr 35 min

22 Pizza — — (Knead)

10–18 min(Rise)

7–15 min(Knead)

approx. 10 min(Rise)

approx. 10 min 45 min

23 Brioche — — — 30 min 25–45 min3 35 min — 1 hr 50 min

24 Speciality — — — 30 min– 1 hr 5 min 15–30 min3


25 Speciality Raisin — — — 30 min–

1 hr 5 min 15–30 min31 hr 10 min– 1 hr 55 min — 2 hr 45 min

26 Jam — — — — — — — 1 hr 30 min– 2 hr 30 min

27 Compote — — — — — — — 1 hr– 1 hr 40 min

1 Only ‘Light’ or ‘Medium’ available. 2 Only ‘Medium’ or ‘Dark’ available. 3 There is a period of rise during the knead period.• The Bread Maker will operate for a short time during the rise period (to ensure optimal gluten development).

12 13

How to Use

Baking Bread

Place the ingredients in the bread pan Set the program and start Remove the breadKneading blade

Remove the bread pan and 1 set the kneading blade Twist the bread pan anti-

clockwise and lift up to remove.

Ensure the kneading blade is firmly on the kneading mounting shaft.

Ensure that the shaft and kneading blade are clean, see P. 41 for cleaning.

• Use the specified kneading blade when baking rye bread.

• The kneading blade is designed to fit loosely on the shaft.

Place the measured ingredients 2 in the bread pan Place the dry yeast at the

bottom (so that it does not mix with the liquid until later).

Cover the yeast with all the dry ingredients (flour, sugar, salt, etc.).• Flour must be weighed on

scales.

Pour in the water and any other liquids.• Wipe the outside of the bread

pan to remove any flour or liquid.

Put the bread pan into the Bread Maker and turn slightly clockwise.

Close the lid.

For optimum results, don’t open the lid until bread is complete as it affects bread quality.

Plug the Bread Maker into 3 a 230–240V socket Make sure the start light is

off before selecting a program.

Select a bake menu 4 (The display shows when menu ‘01’ is selected.)

See P. 10 for menu, availability of size and crust.

To change the size

To change the crust colour

To set the timere.g. It is 9:00 PM now, and you want the bread to be ready at 6:30 the next

morning. Set the timer to ‘9:30’ (9 hours 30 minutes from now).

12

9

6

3

12

9

6

3

9hr 30min from now

Current time Ready time

• Pressing the pad once will advance the timer by 10 minutes (hold to advance more quickly).

Press Start pad to start the machine5 Time until the selected program is complete

The start light will come on.

Press Stop pad and 6 remove breadwhen machine beeps 8 times and the bar at ‘End’ flashes.

The flashing start light will go off.

Remove the bread 7 immediately,

Bread pan

Oven glove

allow to cool, for example, on a wire rack

Unplug after use8 The Bread Maker has a keep warm facility to reduce condensation of steam within the loaf which operates if the stop pad is not pressed on completion of the program.

However, this will accelerate the browning of the crust, therefore, upon completion of baking, switch off the unit, remove the bread immediately from the unit to cool it.

If you leave the bread to cool down in the bread pan, moisture will be retained within the loaf which will affect the finished quality of the loaf. Therefore, cool on a wire rack to ensure optimum quality of the loaf.

Clean and dry beforehand

Baking bread with added ingredients (P. 14)

Turn to P.21-28 for bread recipes

14 15

How to Use

When adding extra ingredients

Adding extra ingredients to bread or dough

By selecting a menu with raisin (03, 06, 14, 17, 19 or 25), you can mix your favourite ingredients into the dough to make all kinds of flavoured breads.

Simply place the extra ingredients in the dispenser or

the bread pan before start

Dry ingredients, insoluble ingredients Place the extra ingredients in the raisin nut

dispenser and set the machine.

Moist/viscous ingredients, soluble ingredients* Place these ingredients together with

the others into the bread pan.

Dried fruits Cut up roughly into approx. 5mm cubes. Sugar-coated ingredients may stick to the raisin nut

dispenser and not fall into the bread pan.

Fresh fruits, fruits pickled in alcohol Only use quantities as in the recipe, as

the water content of the ingredients will affect your bread.

Nuts Chop finely. Nuts impair the effect of gluten, so avoid using too

much.

Cheese, chocolate

* These ingredients cannot be placed in the raisin nut dispenser as they would stick to it and not fall into the bread pan.

Seeds Using large, hard seeds may scratch the coating of the dispenser and bread pan.

Herbs Use up to 1–2 tbsp of dried herbs. For fresh herbs, follow the instructions in the recipe.

Bacon, salami Sometimes oily ingredients may stick to the raisin nut dispenser and not fall into the bread pan.

• Follow the recipe for the quantities for each ingredient.

Baking Brioche

1 42, 3

(OZ) (NZ)Dry yeast (NZ: Surebake yeast) 11⁄2 tsp 5 tspBread flour (NZ: White flour) 400 g 400 g Salt 1 tsp 1 tspSugar 3 tbsp 2 tbspButter (Cut into 2 cm cubes and keep in fridge) 50 g 50 g

Powdered milk (NZ: Milk powder) 2 tbsp 2 tbspEggs (Medium) 2 (100 g) 2 (100 g) Water 180 mL 180 mL* Butter to add later (Cut into 1–2 cm cubes and keep in fridge) 70 g 70 g

For addition of ingredients with*, follow programming instructions below.

Preparation(P. 12)

Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. Put the kneading blade into the bread pan. Place the ingredients in the bread pan in the order listed in the recipe. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Select menu ‘11’1 [Simple way to bake brioche]Add butter with other ingredients at the beginning. Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other ingredients.

Follow the steps shown on the left. However, when the machine beeps on step 3 to add extra butter, please leave as it is.

Time required for completion is 3 hours 30 minutes.

* When butter is added at the beginning, flavour, texture and rising of bread are a little different from the time bread is baked with extra butter added in later. A ‘Rest’ process will begin immediately after

starting, followed by ‘Knead’ and ‘Rise’.

Press Start pad to start the machine2 Time displayed indicating minutes until butter is added


Add additional butter when the beep 3 sounds, then press Start pad againComplete placing the additional cubed butter while ‘ ’ is flashing.

After the Start pad is pressed

Display indicates remaining time until completion of the program

When adding extra ingredients such as raisins, add them with the butter. (Use max. 150 g for ingredients)

Even without pressing the Start pad, kneading will continue after 5 minutes. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.

Do not add butter after display shows remaining time. (P. 45)

Press Stop pad and remove bread 4 when machine beeps 8 times and the bar at ‘End’ flashes


16 17

How to Use

Making Dough

1 32

Turn to P. 31–38 for dough recipes

To cancel/stop once started(hold for more than 1 second)

Preparation(P. 12)

Put the kneading blade into the bread pan. Place the ingredients in the bread pan in the order listed in the recipe. Set the bread pan into the main unit, and plug the machine into the socket.

(Make sure the start light is off.)

Select a dough menu1 (The display shows when menu ‘16’ is selected.) Timer is not available on Dough menus (except menu 22).

If you would like to add extra ingredients to your dough, see P. 14.



For menus other than 22, 26 and 27, a ‘Rest’ process will begin immediately after starting, followed by ‘Knead’ and ‘Rise’.

Press Stop pad and remove dough 3 when machine beeps 8 times and the bar at ‘End’ flashes The flashing start light will go off.

Shape the finished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe.

Making Brioche Dough

1 42, 3

Turn to P. 37 for dough recipes


Preparation(P. 12)

Cut the butter for adding later into 1–2 cm cubes and keep them in fridge. Put the kneading blade into the bread pan. Place the ingredients in the bread pan in the order listed in the recipe. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Select menu ‘23’1 [Simple way to make brioche]Add butter with other ingredients at the beginning. Cut the butter into 2 cm cubes and place them

into the bread pan at the same time as the other ingredients.

Follow the steps shown on the left. However, when the machine beeps on step 3 to add extra butter, please leave as it is.

Time required for completion is 1 hour 50 minutes.* When butter is added at the beginning, flavour, texture and rising of bread are a little different from the time bread is baked with extra butter added in later. A ‘Rest’ process will begin immediately after

starting, followed by ‘Knead’ and ‘Rise’.

Press Start pad to start the machine2 Time displayed indicating minutes until butter is added


Add additional butter when the beep 3 sounds, then press Start pad againComplete placing the additional cubed butter while ‘ ’ is flashing.

After the Start pad is pressed

Display indicates remaining time until completion of the program

When adding extra ingredients such as raisins, add them with the butter. (Use max. 150 g for ingredients)

Even without pressing the Start pad, kneading will continue after 5 minutes. It does not continue kneading immediately, even if the Start pad is pressed after adding butter or ingredients.

Do not add butter after display shows remaining time. (P. 45)

Press Stop pad and remove dough 4 when machine beeps 8 times and the bar at ‘End’ flashes


Shape the finished dough and allow it to prove until doubled in size. Then bake in the oven according to recipe.

18 19

How to Use

Baking Cakes

1 42 3

Turn to P. 39 for cake recipes


Preparation Prepare the ingredients according to the recipe. Line the bread pan with parchment paper or loaf tin liners

and pour in the mixed ingredients. Set the bread pan into the main unit, and plug the machine

into the socket. (Make sure the start light is off.)

Select menu ‘15’1 Timer is not available on menu 15. (The Timer pad only sets the duration of the baking time.)

Press Timer pad to set the baking time2



Press Stop pad when the machine beeps 4 and the bar at ‘End’ flashes, check that baking is complete, and remove the pan The flashing start light will go off. If baking is not complete Repeat steps 1–3

(Additional cooking time adjustments can be made up to two times. Each time should be within 50 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

Take care! It’s hot!

To check whether baking is complete, insert a skewer into the centre of the cake or tea bread – it is ready if there is no mixture stuck to the skewer when you remove it.

• Line with parchment paper (Cake or tea bread will burn if it directly touches the bread pan.)

• Remove the kneading blade

Making Jam

1 42 3

Turn to P. 40 for jam recipes


Preparation Prepare the ingredients according to the recipe. Put the kneading blade into the bread pan. Place the ingredients into the bread pan in the following order:

half of the fruit → half of the sugar → remainder of fruit → remainder of sugar. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Select menu ‘26’1 Timer is not available on menu 26. (The Timer pad only sets the duration of the cooking time.)

It is necessary to have an adequate amount of sugar, acid, and pectin to make firm set jam.

Depending on the type of pectin, it may be better to increase or decrease the amount of it.

Fruit with a high level of pectin set easily. Fruit with less pectin do not set well.

Use freshly ripened fruits. Over or under ripe fruit do not set firmly.

The recipes in this book make soft set jams. This is due to lower levels of sugar.

Follow the recipe for the quantity for each ingredient. • Do not increase or decrease the quantities of

fruit. This may cause the jam to boil over or burn.

• The amount of sugar used should not exceed half the amount of the fruit used. This may cause the jam to boil over or burn. If the quantity of sugar is reduced, the jam will not set firm. * When using fruits that have a high acidity

level, you can decrease the quantity of lemon juice but if it is reduced too much the jam may not set firm.

When the cooking time is short, fruit bits can remain partially and the jam may become watery.• The jam will continue to set as it cools.

Be careful not to over cook.

Press Timer pad to set the cooking time2



Press Stop pad and remove jam 4 when machine beeps 8 times and the bar at ‘End’ flashes The flashing start light will go off. If the cooking is not complete Repeat steps 1–3(Additional cooking time adjustments can be made up to two times. Each time should be within 10–40 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

Put the finished jam into a container as soon as possible, taking care as the jam will still be very hot.

Jam can burn if it is left in the bread pan. Store the jam in a cool, dark place. Due to the

lower levels of sugar the shelf life is not as long as shop bought varieties. Once opened, refrigerate and consume shortly after opening.

20 21

Recipes

Making Compote

1 42 3

Turn to P. 40 for compote recipes


Preparation Prepare the ingredients according to the recipe. (Remove the kneading blade.) Place the ingredients into the bread pan in the following order: fruit → sugar → liquid. Set the bread pan into the main unit, and plug the machine into the socket. (Make sure the start light is off.)

Select menu ‘27’1 Timer is not available on menu 27. (The Timer pad only sets the duration of the cooking time.)

Follow the recipe for the quantities for each ingredient.• Do not increase or decrease the quantities of

fruit. This may cause the compote to boil over or burn.Press Timer pad to set the cooking time2



Press Stop pad and remove compote 4 when machine beeps 8 times and the bar at ‘End’ flashes The flashing start light will go off. If the cooking is not complete Repeat steps 1–3

(Additional cooking time adjustments can be made up to two times. Each time should be within 10–40 minutes. The timer will start again from 1 minute when the unit is hot. Increase the time by pressing the timer pad as required.)

Bread Recipes

[01 Basic][02 Basic Rapid][03 Basic Raisin](white or brown flour)

: Timer can be used for recipes with this symbol (4-13 hours)

Turn to P.31-38 for dough recipes

Customer who lives in Australia

• Use the recipes from the amount in the table described as ‘OZ’.• To raise bread, use strong high protein flour (Bread flour or Bakers flour).• Bread improver contain Vitamin C, and there is an effect to improve volume of bread.

Please add it at the time of the recipe which using a lot of whole wheat flour.• 100% whole wheat bread is not recommended because it does not rise well.• When using ORGRAN for gluten free bread, upper side comes to dent easily.• When using ORGRAN for gluten free bread, always use chilled water.

Customer who lives in New Zealand

• Use the recipes from the amount in the table described as ‘NZ’.• To raise the bread, the HIGH GRADE FLOUR is recommended.

When lower grade flour is used, the bread may rise less and the loaf may be smaller.• The Red Top SUREBAKE YEAST is recommended for yeast. SUREBAKE YEAST is a blend of Active Dry

Yeast and Bread Improvers for easy bread making. Usually Bread Improver (Vitamin C) is not needed; however, it is necessary to add Bread Improver (Vitamin C) of proper quantity to improve the rising and texture of bread when Active Yeast is used. When using bread improvers, the amount of yeast used needs to be reduced by 11⁄2 to 13⁄4 tsp.

• Please note that a wheat element has been added to SUREBAKE YEAST.• When using SUREBAKE YEAST or Active Yeast that comes in block or granular form, it needs to be melted

first when using short programs such as Gluten Free or Pizza. Otherwise, the yeast does not melt and does not activate properly. To melt the yeast, add the yeast to 30mL of lukewarm water. Make sure that the amount of liquid in the recipe is reduced by 30mL.

• Using the timer option in conjunction with the Pizza program is not recommended as the melted yeast will begin acting straight away. Do not melt the yeast when using any other program than Gluten Free or Pizza Programs.

• BAKE RAPID PROGRAM: Please note that when this program is used, due to the shortened baking cycle (2 hours) the loaf may not rise or be baked to the same degree as a loaf cooked using the full baking cycle. To ensure that your loaf rises fully, it is recommended that the BAKE RAPID program is not used.

White LoafMenu ‘01’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspWater 290 mL 360 mL 420 mL

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspSugar 1 tsp 1 tsp 2 tspWater 260 mL 330 mL 420 mL

Rapid White LoafMenu ‘02’ (1hr 55min-2hr) (OZ)

M L XLDry yeast 11⁄2 tsp 21⁄4 tsp 21⁄4 tspBread flour 420 g 520 g 620 g Salt 11⁄2 tsp 2 tsp 2 tspPowdered milk 1 tbsp 11⁄2 tbsp 2 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 2 tbsp 2 tbspWater 290 mL 360 mL 430 mL

How to Use

22 23

Recipes

Garlic Herb BreadMenu ‘01’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspCrushed garlic 1 tsp 2 tsp 2 tspFresh herbs, chopped 2 tbsp 3 tbsp 3 tbspWater 290 mL 360 mL 420 mL

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspSugar 1 tsp 1 tsp 2 tspCrushed garlic 1 tsp 2 tsp 2 tspFresh herbs, chopped 2 tbsp 3 tbsp 3 tbspWater 260 mL 330 mL 420 mL

Kumara BreadMenu ‘01’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Mashed kumara 1⁄3 cup 1⁄2 cup 2⁄3 cupHoney 1 tbsp 1 tbsp 1 tbspCinnamon 1⁄2 tsp 1 tsp 2 tspWater 290 mL 340 mL 390 mL

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspMashed kumara 1⁄3 cup 1⁄2 cup 2⁄3 cupHoney 1 tbsp 1 tbsp 1 tbspWater 250 mL 300 mL 390 mL

Cheese & Mustard LoafMenu ‘01’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspMustard powder 1 tsp 2 tsp 3 tspCracked pepper 1⁄2 tsp 1 tsp 2 tspCheese 1⁄4 cup 1⁄2 cup 3⁄4 cupWorcestershire sauce 1 tbsp 2 tbsp 3 tbspWater 280 mL 310 mL 370 mL

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspSugar 1 tsp 1 tsp 2 tspDry mustard 1 tsp 1 tsp 2 tspFine grated cheese 1⁄2 cup 3⁄4 cup 1 cupWorchester sauce 1 tbsp 1 tbsp 2 tbspWater 250 mL 310 mL 420 mL

Mexican Chilli LoafMenu ‘01’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspChilli powder 1⁄4 tsp 1⁄2 tsp 1 tspTomato paste 2 tsp 1 tbsp 2 tbspCorn, cooked 2 tbsp 1⁄4 cup 1⁄2 cupCumin 1⁄2 tsp 1 tsp 2 tspOregano 1⁄2 tsp 1 tsp 2 tspWater 280 mL 330 mL 380 mL

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspBrown sugar 1 tbsp 1 tbsp 2 tbspChilli powder 1⁄4 tsp 1⁄2 tsp 1 tspTomato paste 2 tsp 1 tbsp 2 tbspCorn, cooked 2 tbsp 1⁄4 cup 1⁄2 cupCumin 1⁄2 tsp 1 tsp 2 tspOregano 1⁄2 tsp 1 tsp 2 tspWater 250 mL 300 mL 380 mL

Curry & Onion LoafMenu ‘01’ (4hr) (OZ)

Spicy Fruit LoafMenu ‘03’ (4hr) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspCurry powder 2 tsp 1 tbsp 2 tbspOnion flakes 2 tsp 1 tbsp 11⁄4 tbspWater 290 mL 360 mL 420 mL

MSurebake yeast 31⁄4 tspWhite flour 400 g Salt 1 tspButter 75 g Sugar 2 tspCinnamon 2 tspMixed Spice 1 tspEggs, medium 2Milk 100 mLWater 100 mL*Mixed Dried Fruit 150 g

Rosemary & Pinenut LoafMenu ‘03’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspRosemary 1 tbsp 2 tbsp 3 tbspWater 290 mL 360 mL 420 mL*Pinenuts 2 tbsp 3 tbsp 4 tbsp

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspSugar 1 tsp 1 tsp 2 tspFresh rosemary, chopped 1 tbsp 1 tbsp 2 tbsp

Water 260 mL 330 mL 420 mL*Pinenuts 2 tbsp 3 tbsp 4 tbsp

Banana Cinnamon LoafMenu ‘03’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Cinnamon 1⁄2 tsp 1 tsp 2 tspHoney 2 tsp 1 tbsp 11⁄2 tbspWater 290 mL 360 mL 420 mL* Banana chips, chopped 2 tbsp 1⁄4 cup 1⁄2 cup

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspCinnamon 1⁄2 tsp 1 tsp 2 tspHoney 2 tsp 1 tbsp 11⁄2 tbspWater 260 mL 320 mL 420 mL* Banana chips, chopped 2 tbsp 1⁄4 cup 1⁄2 cup

Chocolate Nut BreadMenu ‘03’ (4hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 11⁄2 tspBread flour 420 g 520 g 620 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspChoc bits 2 tbsp 1⁄4 cup 1⁄2 cupCocoa 1⁄2 tsp 1 tsp 2 tspWater 300 mL 360 mL 430 mL* Mixed chopped nuts 2 tbsp 1⁄4 cup 1⁄2 cup

M L XLSurebake yeast 3 tsp 31⁄2 tsp 4 tspWhite flour 350 g 450 g 600 g Salt 1 tsp 11⁄2 tsp 11⁄2 tspMilk powder 1 tbsp 2 tbsp 3 tbspChoc bits 2 tbsp 1⁄4 cup 1⁄2 cupCocoa 1⁄2 tsp 1 tsp 2 tspWater 260 mL 330 mL 430 mL* Mixed chopped nuts 2 tbsp 1⁄4 cup 1⁄2 cup

Bread Recipes

For addition of ingredients with*, see the instructions on P.14.

24 25

Recipes

Sesame & Bran LoafMenu ‘04’ (5hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspWhole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspUnprocessed bran 2 tbsp 1⁄4 cup 1⁄2 cupSesame seeds 2 tsp 1 tbsp 2 tbspGolden syrup 2 tsp 1 tbsp 11⁄2 tbspWater 300 mL 360 mL 420 mLBread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspWholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspTreacle 1 tbsp 1 tbsp 2 tbspUnprocessed bran 2 tbsp 1⁄4 cup 1⁄2 cupSesame seeds 2 tsp 1 tbsp 2 tbspGolden syrup 2 tsp 1 tbsp 11⁄2 tbspWater 280 mL 340 mL 430 mL

Orange Poppyseed LoafMenu ‘04’ (5hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspWhole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspOrange rind 1 tbsp 2 tbsp 3 tbspPoppy seeds 2 tbsp 1⁄4 cup 1⁄2 cupWater 300 mL 360 mL 420 mLBread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspWholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspTreacle 1 tbsp 1 tbsp 2 tbspOrange rind 1 tbsp 2 tbsp 3 tbspPoppy seeds 2 tbsp 1⁄4 cup 1⁄2 cupWater 280 mL 340 mL 430 mL

Date & Nut LoafMenu ‘06’ (5hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspWhole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Chopped dates 1⁄4 cup 1⁄3 cup 1⁄2 cupWater 300 mL 360 mL 420 mLBread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp*Chopped walnuts 1⁄4 cup 1⁄3 cup 1⁄2 cup

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspWholemeal flour 175 g 225 g 300 g White flour 175 g 225 g 300 g Salt 1 tsp 1 tsp 1 tspMilk powder 1 tbsp 2 tbsp 3 tbspBrown sugar 1 tbsp 1 tbsp 2 tbspButter 1 tbsp 2 tbsp 2 tbspChopped dates 1⁄4 cup 1⁄2 cup 1⁄2 cupWater 280 mL 340 mL 430 mL*Chopped walnuts 1⁄4 cup 1⁄2 cup 1⁄2 cup

Mixed Grain BreadMenu ‘06’ (5hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspWhole wheat flour 80 g 100 g 150 g Bread flour 250 g 300 g 350 g Oatmeal 40 g 50 g 50 g Buckwheat groats 40 g 50 g 50 g Cornmeal 20 g 30 g 30 g Whole linseed 2 tsp 1 tbsp 11⁄2 tbspBrown sugar 1 tbsp 1 tbsp 11⁄2 tbspButter 20 g 25 g 25 g Powdered milk 11⁄2 tbsp 2 tbsp 2 tbspSalt 1 tsp 2 tsp 2 tspWater 300 mL 370 mL 450 mL* Toasted sunflour seed 2 tsp 1 tbsp 11⁄2 tbsp

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspWholemeal flour 80 g 100 g 150 g White flour 250 g 300 g 350 g Oatmeal 40 g 50 g 50 g Buckwheat groats 40 g 50 g 50 g Cornmeal 20 g 30 g 30 g Whole linseed 2 tsp 1 tbsp 11⁄2 tbspBrown sugar 1 tbsp 1 tbsp 11⁄2 tbspButter 11⁄2 tbsp 2 tbsp 2 tbspMilk powder 11⁄2 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 tsp 1 tspWater 300 mL 370 mL 450 mL* Toasted sunflour seed 2 tsp 1 tbsp 11⁄2 tbsp

[04 Whole wheat][05 Whole wheat

Rapid][06 Whole wheat

Raisin](wholemeal flour)


Wholemeal Loaf 75%Menu ‘04’ (5hr) (OZ)

Wholemeal Loaf 100%Menu ‘04’ (5hr) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspWhole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspWater 300 mL 360 mL 420 mLBread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspWholemeal flour 350 g 450 g 600 g Gluten flour 1 tbsp 1 tbsp 11⁄2 tbspSalt 1 tsp 1 tsp 1 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspTreacle 1 tbsp 1 tbsp 2 tbspWater 280 mL 340 mL 430 mL

Wholemeal Loaf 50%Menu ‘04’ (5hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspWhole wheat flour 200 g 250 g 300 g Bread flour 200 g 250 g 300 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspWater 300 mL 360 mL 420 mLBread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspWholemeal flour 175 g 225 g 300 g White flour 175 g 225 g 300 g Salt 1 tsp 1 tsp 1 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspTreacle 1 tbsp 1 tbsp 2 tbspWater 270 mL 340 mL 430 mL

Rapid Wholemeal Loaf 75%Menu ‘05’ (3hr) (OZ)

Spicy Fruit LoafMenu ‘06’ (5hr) (NZ)

M L XLDry yeast 11⁄2 tsp 2 tsp 21⁄4 tspWhole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 11⁄2 tsp 2 tsp 2 tspPowdered milk 1 tbsp 1 tbsp 11⁄2 tbspButter 15 g 20 g 25 g Sugar 1⁄2 tbsp 1 tbsp 2 tbspWater 300 mL 350 mL 420 mLBread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

MSurebake yeast 31⁄2 tspWholemeal flour 300 g White flour 100 g Salt 1 tspButter 75 g Sugar 2 tspCinnamon 2 tspMixed Spice 1 tspEggs, medium 2Milk 110 mLWater 110 mL*Mixed Dried Fruit 150 g

Rosemary & Thyme LoafMenu ‘04’ (5hr) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspWhole wheat flour 300 g 370 g 450 g Bread flour 100 g 125 g 150 g Salt 1 tsp 2 tsp 2 tspPowdered milk 2 tsp 11⁄2 tbsp 13⁄4 tbspButter 15 g 20 g 25 g Sugar 1 tbsp 1 tbsp 11⁄2 tbspRosemary 1 tbsp 2 tbsp 3 tbspThyme 1 tbsp 2 tbsp 3 tbspWater 300 mL 360 mL 420 mLBread improver, optional 1⁄4 tsp 1⁄2 tsp 1⁄2 tsp

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspWholemeal flour 250 g 330 g 450 g White flour 100 g 120 g 150 g Salt 1 tsp 1 tsp 1 tspMilk powder 1 tbsp 2 tbsp 3 tbspButter 1 tbsp 2 tbsp 2 tbspTreacle 1 tbsp 1 tbsp 2 tbspRosemary 1 tbsp 2 tbsp 3 tbspThyme 1 tbsp 2 tbsp 3 tbspWater 280 mL 340 mL 430 mL


Bread Recipes

26 27

Recipes

[08 French](white flour/wholemeal flour)Make bread with a crispy crust and texture.


French BreadMenu ‘08’ (6hr) (OZ) (NZ)Dry yeast 11⁄4 tspBread flour 420 g Salt 11⁄2 tspButter 5 g Water 310 mL

Surebake yeast 3 tspWhite flour 450 g Salt 11⁄2 tspButter 1 tspWater 330 mL

Tarragon & ThymeMenu ‘08’ (6hr) (OZ) (NZ)Dry yeast 11⁄4 tspBread flour 420 g Salt 11⁄2 tspButter 5 g Tarragon 1 tbspThyme 1 tbspWater 310 mL

Surebake yeast 3 tspWhite flour 450 g Salt 11⁄2 tspButter 1 tspTarragon 2 tspThyme 2 tspWater 330 mL

Italian BreadMenu ‘09’ (4hr 30min) (OZ) (NZ)Dry yeast 1 tspBread flour 400 g Salt 11⁄2 tspOlive oil 1 tbspWater 260 mL

Surebake yeast 3 tspWhite flour 450 g Salt 1 tspOlive oil 2 tbspWater 290 mL

[09 Italian](white flour)Make light bread for enjoying with pasta, etc. The Raisin nut dispenser does

not operate on the Italian program.

Put any additional ingredients directly into the bread pan at the start.

: Timer can be used for recipes with this symbol (4 hours 30 minutes-13 hours)

[07 Rye](rye flour) Remember to use the rye

kneading blade for all these recipes.

The Raisin nut dispenser does not operate on the Rye program.


As a result of the consistency some flour may remain on the sides of the loaf, but this is normal.

Due to their consistency, the kneading blade will often become embedded in Rye Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf.

: Timer can be used for recipes with this symbol (3 hours 30 minutes-13 hours)

Rye 100%Menu ‘07’ (3hr 30min) (OZ) (NZ)Dry yeast 3 tspRye flour 500 g Sugar 2 tspOil 3 tbspSalt 2 tspWater 380 mL

Surebake yeast 5 tspRye flour 500 g Sugar 2 tspOil 3 tbspSalt 2 tspWater 370 mL

Rye and WholemealMenu ‘07’ (3hr 30min) (OZ) (NZ)Dry yeast 21⁄2 tsp Rye Flour 250 gWhole wheat flour 250 gSugar 2 tspOil 2 tbspSalt 2 tspWater 380 mL

Surebake yeast 5 tsp Rye Flour 250 gWholemeal flour 250 gSugar 2 tspOil 2 tbspSalt 2 tspWater 370 mL

Basic BriocheMenu ‘11’ (3hr 30min) (OZ) (NZ)Dry yeast 11⁄2 tspBread flour 400 g Salt 1 tspSugar 3 tbspButter (Cut into 2 cm cubes and keep in fridge) 50 g

Powdered milk 2 tbspEggs (Medium) 2 (100 g) Water 180 mL* Butter for added later (Cut into 1–2 cm cubes and keep in fridge) 70 g

Surebake yeast 5 tspWhite flour 400 g Salt 1 tspSugar 2 tbspButter (Cut into 2 cm cubes and keep in fridge) 50 g

Milk powder 2 tbspEggs (Medium) 2 (100 g) Water 180 mL* Butter for added later (Cut into 1–2 cm cubes and keep in fridge) 70 g

For addition of ingredients with*, follow programming instructions on P. 15.

[11 Brioche]

Basic Sandwich BreadMenu ‘10’ (5hr) (OZ) (NZ)Dry yeast 11⁄4 tspBread flour 420 g Salt 11⁄4 tspPowdered milk 2 tspButter 15 g Sugar 21⁄2 tspWater 315 mL

Surebake yeast 3 tspWhite flour 350 g Salt 1 tspMilk powder 1 tbspButter 1 tbspSugar 1 tspWater 260 mL

Whole Wheat Sandwich BreadMenu ‘10’ (5hr) (OZ) (NZ)Dry yeast 11⁄4 tspWhole wheat flour 320 g Bread flour 100 g Salt 11⁄4 tspPowdered milk 2 tspButter 15 g Sugar 21⁄2 tspWater 315 mLBread improver, optional 1⁄4 tsp

Surebake yeast 3 tspWholemeal flour 350 g Gluten flour 1 tbspSalt 1 tspMilk powder 1 tbspButter 1 tbspTreacle 1 tbspWater 280 mL

[10 Sandwich]Make bread with a soft crust and texture.


Herb BreadMenu ‘09’ (4hr 30min) (OZ) (NZ)Dry yeast 1 tspBread flour 400 g Salt 11⁄2 tspOlive oil 1 tbspBasil 1 tbspWater 260 mL

Surebake yeast 3 tspWhite flour 450 g Salt 1 tspOlive oil 2 tbspBasil 1 tbspWater 290 mL

Sundried Tomato and ParmesanMenu ‘09’ (4hr 30min) (OZ) (NZ)Dry yeast 1 tspBread flour 400 g Sugar 1 tspSalt 1⁄2 tspParmesan Cheese, grated 50 g Sundried Tomatoes in Oil, chopped 75 g Water 270 mL

Surebake yeast 3 tspWhite flour 400 g Sugar 1 tspSalt 1 tspParmesan Cheese, grated 50 g Sundried Tomatoes in Oil, chopped 75 g Water 280 mL

Bread Recipes

28 29

Recipes

PannettoneMenu ‘11’ (3hr 30min) (OZ) (NZ)Dry yeast 13⁄4 tspBread flour 400 gSugar 4 tbspSalt 1 tspButter (Cut into 2 cm cubes and keep in fridge) 50 g

Egg, medium (beaten) 2 (100 g)Milk 200 mL*Additional Butter (Cut into 1–2 cm cubes and keep in fridge) 70 g

*Orange Peel; Chopped Finely 50 g*Brown Saltana 50 g*Dryed Black Currant 50 g

Surebake yeast 6 tspWhite flour 400 gSugar 3 tbspSalt 1 tspButter (Cut into 2 cm cubes and keep in fridge) 50 g

Egg, medium (beaten) 2 (100 g)Milk powder 2 tbspWater 180 mL* Additional Butter (Cut into 1–2 cm cubes and keep in fridge) 70 g

*Orange Peel; Chopped Finely 50 g*Brown Saltana 50 g*Dryed Black Currant 50 g

For addition of ingredients with*, follow programming instructions on P. 15.

Spelt White BreadMenu ‘13’ (4hr 30min) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspSpelt White Flour 400 g 500 g 600 g Sugar 11⁄2 tsp 2 tsp 2 tspSalt 11⁄4 tsp 11⁄2 tsp 13⁄4 tspButter 10 g 20 g 25 gWater 250 mL 310 mL 360 mL

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspSpelt White Flour 400 g 500 g 600 g Sugar 11⁄2 tsp 2 tsp 2 tspSalt 11⁄4 tsp 11⁄2 tsp 13⁄4 tspButter 5 g 10 g 10 gWater 250 mL 310 mL 360 mL

Whole Spelt BreadMenu ‘13’ (4hr 30min) (NZ)

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspSpelt Wholegrain Flour 200 g 250 g 300 g Spelt White Flour 200 g 250 g 300 g Sugar 11⁄2 tsp 2 tsp 2 tspSalt 11⁄4 tsp 11⁄2 tsp 13⁄4 tspbutter 5 g 10 g 10 gWater 260 mL 320 mL 360 mL

Rye and SpeltMenu ‘14’ (4hr 30min) (OZ) (NZ)

M L XLDry yeast 11⁄4 tsp 11⁄2 tsp 13⁄4 tspSpelt White Flour 275 g 350 g 425 g Rye Flour 125 g 150 g 175 g Sugar 11⁄2 tsp 2 tsp 2 tspSalt 11⁄4 tsp 11⁄2 tsp 13⁄4 tspButter 5 g 10 g 10 gPlain Yogurt 120 g 150 g 180 gWater 140 mL 180 mL 200 mL

M L XLSurebake yeast 3 tsp 4 tsp 41⁄2 tspSpelt White Flour 275 g 350 g 425 g Rye Flour 125 g 150 g 175 g Sugar 11⁄2 tsp 2 tsp 2 tspSalt 11⁄4 tsp 11⁄2 tsp 13⁄4 tspButter 5 g 10 g 10 gPlain Yogurt 120 g 150 g 180 gWater 130 mL 170 mL 190 mL

[13 Speciality][14 Speciality Raisin]

[01 Basic][12 Gluten Free](gluten free bread mix / wheat free bread mix)

: Timer cannot be used

The raisin nut dispenser does not operate on the Gluten Free program.


You can bake gluten free cakes following our recipes on P. 39 by substituting gluten free plain flour for standard plain flour. If self-raising flour is required also add 1 tsp of gluten free baking powder.

You can purchase gluten free bread mix at: •Pharmacies •Health food shops •Major supermarkets

Note Making gluten free bread is very

different from the normal way of producing bread in the bread maker. Please read through the guidelines on the right.

Please consult flour manufacturers for detailed information.

As a result of consistency some flour may remain on the sides of the loaf, but this is normal.

Gluten Free Recipes

Before making gluten free bread Consult your doctor and follow the guidelines below!

If you make gluten free bread as part of dietary therapy, it is important that you avoid cross-contamination with flour that does contain gluten.Please take particular care when washing the bread pan and the kneading blade, etc.

It is made differently to other types of bread!The order of putting in ingredients is differentPlease put in the ingredients in the following order so that the gluten free bread mix is well mixed. (The wrong order may result in poor rising) Water, salt, fat gluten free bread mix dry yeast

The outcome differs depending on the type of flourThe recipes below have been developed with particular types of bread mix, and so the final outcome may differ depending on the actual bread mix used. (There may be greater variation with wheat free bread mixes.)

If kneading blade becomes embedded in breadDue to their consistency, the kneading blade will often become embedded in Gluten and Wheat Free Bread loaves. Wait for the loaf to cool (to avoid burning your hands), before removing the blade by pressing on the base of the loaf and manipulating it out gently to avoid damaging the loaf.

Consume within two daysStore your finished bread in a cool, dry place, and consume within two days. If you cannot finish it all in time, cut it into pieces, place in a freezer bag and into the freezer.

Wheat and gluten free breadMenu ‘12’ (2hr) (OZ)

Wheat and gluten free breadMenu ‘12’-‘Dark’ Crust (2hr) (NZ)

Water (chilled) 450 mLVegetable oil 3 tbspORGRAN Easy Bake bread mix 450 g

Water 430 mLVegetable oil 60 mLHealtheries Simple Bread Mix 500 g ACTIVE YEAST (gluten free yeast) 13⁄4 tsp• Turn to P. 21 for yeast.

For more information on ORGRAN’s gluten free bread mixes, please contact the address below:

NATURAL FOODSDivision of Roma Food Products, 47-53 Aster Avenue, Carrum Downs, Victoria 3201

Bread Recipes

30 31

Recipes

Gluten free bread on Basic programMenu ‘01’-‘XL’ Size-‘Dark’ Crust (2hr) (OZ) (NZ)

Yeasted plain gluten free loafWater 430–450 mLOil (Canola/Sunflower) 1⁄3 cupEggs (Medium) 3White vinegar (not malt) 1 tspBrown rice flour 1 cupWhite rice flour 1 cupArrowroot or tapioca flour 1 cupBesan (chick pea) flour or soya flour 1⁄2 cupWhite or brown rice flour 1⁄2 cupSalt 1–11⁄2 tspSugar 2 tbspXantan gum 1 tbspDry yeast (not rapid rise) 2 tsp

Yeasted fruit gluten free loafYeasted plain gluten free loaf (above) One batchBrown sugar 3 tbspCinnamon 1 tspDried fruit 1 cup

Yeasted cheese gluten free loafYeasted plain gluten free loaf (above) One batchGrated cheese 1 cup

Yeasted seeded gluten free loafYeasted plain gluten free loaf (above) One batch

*Water 450–480 mLSeed mixture [sunflower, poppy, sesame, soy grit, course polenta(corn), linseed meal (L.S.A.)]

3 tbsp

Important Notes:1. Do not leave gluten free bread in for keep warm.

Remove bread from Machine when baking is complete.

2. Always assist kneading 5–10 minutes into kneading process. Lift lid (do not turn machine off), with spatula mix to ensure all wet and dry ingredients are combined, scrape down sides. Test dough by lifting some on spatula. Dough should fall slowly from spatula. If too thin add 2–4 tbsp of rice flour. If too thick, add 1–3 tbsp of water. ( It should look like a thick cake mix or stiff mashed potato).

3. 3 tbsp powdered milk (NZ: milk powder) can be added to any of these recipes. Yeast responds to protein by adding cheese and/or powdered milk (NZ: milk powder), therefore the loaf will rise more.

4. Flour fluctuates in refining therefore water content differs considerably. Very refined flour (e.g. rice flour labeled rice starch) will not need as much water as a more course flour (e.g. McKenzies). You may need to cut water back 20–30 mL for finer flour.

Dough Recipes

[16 Basic] [17 Basic Raisin] [18 Whole wheat][19 Whole wheat Raisin] [20 Rye] [21 French][22 Pizza] [23 Brioche] [24 Speciality]The Dough setting mixes and gives the dough it’s first rising before you shape and bake it in your conventional oven.

: Timer cannot be used (except pizza)

Prepare your ingredients according to the recipe and select the correct menu. When your dough is ready, shape it, allow it to rise, and then bake it yourself. The maximum load of the Bread Maker is 600 g.

Dough recipes using 300 g of flour may be doubled. When the DOUGH program has completed its operation, you may find that the

prepared dough is easier to shape if it is tipped onto a lightly floured board before handling.

Example – making plain bread rolls1 Shaping

Dough can be shaped into round rolls, plaits, knots, French sticks, large or small cobs or put in a traditional loaf tin. Rolls

Knot

Hedgehogs

(Coat with a beaten egg)Raisins

2 ProvingMost recipes require the dough to be left to prove i.e. to be left to rise after shaping, before the final baking. Generally the dough should be left to prove in a warm place (at approximately 30-35˚C) until the dough has doubled in size. Approximate proving time-Rolls 30-50 minutes, Whole

breads 50 minutes. To prevent a hard dry skin forming, cover the dough with

a large polythene bag or cover with lightly oiled cling film.

3 Glazing/Baking Brush with milk, salted water, beaten egg or oil. Sprinkle with poppy seeds, sesame seeds. Bake following recipe guidelines.

Rolls Select one of the following recipes and follow the method below.

Shape dough.1

Place onto a greased baking tray and allow to prove until 2 doubled in size.

Brush with beaten egg. 3 Bake in a preheated oven at 180-200˚C for 10-20 minutes or 4 until golden brown.

Basic DoughMenu ‘16’ (2hr 20min) (OZ)Dry yeast 2 tspBread flour 475 g Salt 2 tspPowdered milk 3 tbspButter 45 g Sugar 13⁄4 tbspWater 300 mL

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspMilk powder 3 tbspButter 4 tbspSugar 11⁄2 tspWater 270 mL

Wholemeal Dough 75%Menu ‘18’ (3hr 15min) (OZ)Dry yeast 2 tspWhole wheat flour 370 g Bread flour 125 g Salt 2 tspPowdered milk 11⁄2 tbspButter 20 g Sugar 1 tbspWater 360 mLBread improver, optional 1⁄2 tsp

(NZ)Surebake yeast 4 tspWholemeal flour 330 g White flour 120 g Salt 1 tspMilk powder 2 tbspButter 2 tbspTreacle 1 tbspWater 330 mL

Gluten Free Recipes

32 33

Recipes

Croissants Menu ‘16’ (2hr 20min) (OZ)Dry yeast 2 tspBread flour 475 g Salt 2 tspPowdered milk 3 tbspButter 30 g Sugar 1⁄4 cupWater 300 mLButter, chilled for folding in the dough 250 g

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspMilk powder 3 tbspButter 50 g Sugar 2 tbspWater 240 mLButter, chilled for folding in the dough 250 g

Method:Roll 250 1 g of chilled butter between two sheets of plastic wrap into a rectangle (17 × 25 cm). Chill at least 1 hour.

Turn the dough into a greased bowl. Place in the refrigerator 2 for 30 minutes.

Roll out the dough on a lightly floured surface into a 30 cm 3 square.

Place the rolled out butter over two-thirds of the dough. 4 Fold the third without butter over the centre third.

Fold the remaining third on top. Seal edges. 5 Rest the dough in the refrigerator for 20-30 minutes.

Place the dough at right angles to the previous position in 6 the step 4. Roll out into 30 cm square. Fold into thirds. Wrap and place into refrigerator for 20-30 minutes. Roll and fold twice more. Wrap and chill after each folding. After the final folding, chill several hours or overnight.

Spread the dough for the final time into 30 cm square. Cut 7 dough into 9 equal squares. Cut each square diagonally to form two triangles.

Roll up each triangle loosely, starting from the side opposite 8 the point. Curve ends.

Place seam side down on a greased baking tray. Cover and 9 place in warm area for 30-50 minutes or until almost doubled in size.

Brush with beaten egg. Bake in a preheated 200°C oven for 10 15-20 minutes or until golden brown.

DoughnutsUse Basic Dough recipe on P. 31. 1 Divide the dough into equal portions. 2 Roll each portion into a ball.

Place on a lightly floured surface. 3 Cover with a plastic wrap and leave to rise for 20 minutes.

Shape each ball as desired, in a ring, twisted, or in an oval 4 shape. Place on a greased tray.

Leave to rise at 30°C for 30 minutes. 5 Deep fry the doughnuts until golden brown. 6 Roll in a mixture of sugar and cinnamon or cool and use 7 other toppings as desired.

Makes 12-16 doughnuts dependent on size and shape 8 selected.

Hot Cross BunsMenu ‘17’ (2hr 20min) (OZ)Dry yeast 2 tspBread flour 475 g Salt 2 tspPowdered milk 3 tbspButter 45 g Sugar 13⁄4 tbspOrange rind 1 tbspMixed spice 1 tbspWater 260 mLEgg, medium 1*Mixed dried fruit 1 cup

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1⁄2 tspMilk powder 2 tbspButter 6 tbspBrown sugar 3 tbspOrange rind 1 tbspAllspice 3 tspWater 200 mLEgg, medium 1*Sultanas 3⁄4 cup

Method:Divide the dough into 10 or 12 equal portions. Roll each 1 portion into a ball, and rest for 20 minutes.

Shape into a smooth ball by gently rolling, and place on a 2 greased tray.

Cover and leave to rise in a warm place (30–35°C) for 3 30 minutes or until doubled in size.

Put the crosses on the dough 4 CrossesFlour 1⁄2 cupOil 2 tbspWater to mix

Mix flour and oil, then add water to make a stiff paste. Pipe into the shape of crosses — if a piping bag is not available, use a small plastic bag with a corner cut off.

Bake in a preheated 200°C oven for 15–25 minutes or until 5 golden brown. Brush with the glaze.

GlazeMilk 3 tbspCastor sugar 3 tbsp

Boil together until syrupy — brush over cooked buns when they are removed from the oven.

Olive & Rosemary RollsMenu ‘17’ (2hr 20min) (OZ)Dry yeast 2 tspBread flour 450 g Salt 1 tspPowdered milk 2 tbspSugar 1 tspOlive oil 1 tbspFresh rosemary, chopped 1 tbspWater 260 mL*Pitted black olives, quartered 50 g

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspMilk powder 2 tbspSugar 1 tspOlive oil 1 tbspFresh rosemary, chopped 1 tbspWater 260 mL*Pitted black olives, quartered 50 g

Method:Turn the dough out into a greased bowl. 1 Cover and let the dough rest for 20 minutes in the refrigerator.

Divide the dough into 12–16 equal portions or into 2 long 2 loaves and place on a greased baking tray. Cover and leave to rise in a warm place (30–35°C) for 30 minutes or until doubled in size.

Brush with beaten egg and sprinkle with seeds. 3 Bake in a preheated 200°C oven for 15–25 minutes or until 4 golden brown.

Dough Recipes


34 35

Recipes

Swedish Tea RingMenu ‘16’ (2hr 20min) (OZ)Dry yeast 2 tspBread flour 450 g Salt 1 tspPowdered milk 3 tbspButter 50 g Sugar 4 tbspWater 230 mL

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspMilk powder 3 tbspButter 4 tbspSugar 4 tbspWater 230 mL

Method:FillingMelted butter 2 tspCinnamon 2 tspBrown sugar 1⁄2 cup

Roll or pat the dough into a rectangle (50 X 30 cm). 1 Brush over surface of the dough with melted butter. 2 Mix cinnamon and brown sugar and sprinkle over butter. 3 Roll up like a swiss roll starting from the long side. 4 Press edges firmly underneath. 5 Join ends to make a circle, pinch edges together and place 6 on a greased oven tray.

Cut nearly through to the centre of the ring at 2.5 cm 7 intervals, turning each section so that it faces cut side up.

Cover with plastic wrap and leave to rise in a warm place 8 (30–35°C) for 30 minutes.

Brush with beaten egg. 9 Bake in a preheated 180°C oven for 15–25 minutes or until 10 golden brown.

Other fillings such as dried fruit, jam, mincemeat, nuts etc 11 can be used.

This tea ring can be iced with a vanilla icing if desired.12

Sundried Tomato & Basil RollsMenu ‘17’ (2hr 20min) (OZ)Dry yeast 2 tspBread flour 450 g Salt 1 tspSugar 1 tspOlive oil 1 tbspFresh basil, chopped 2 tbspGrated parmesan cheese 2 tbspWater 250 mL*Sundried tomatoes, chopped 1⁄4 cup

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspSugar 1 tspOlive oil 1 tbspFresh basil, chopped 2 tbspGrated parmesan cheese 2 tbspWater 250 mL*Sundried tomatoes, chopped 1⁄4 cup

Method:Divide the dough into 12 equal portions. Roll each portion 1 into a ball, and rest for 20 minutes.

Shape into a smooth ball by gently rolling, and place on a 2 greased tray.

Cover and leave to rise in a warm place (30–35°C) for 3 30 minutes or until doubled in size.

Bake in a preheated 200°C oven for 15–20 minutes or until 4 goldenbrown.


Dough RecipesBagelsMenu ‘16’ (2hr 20min) (OZ)Dry yeast 2 tspBread flour 450 g Salt 1 tspPowdered milk 2 tbspButter or oil 2 tbspSugar 1 tbspWater 250 mL

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspMilk powder 2 tbspButter or oil 2 tbspSugar 1 tbspWater 250 mL

Method:Divide dough into 12-16 equal portions. 1 Roll each portion into a log approximately 20 cm long. 2 Form into a ring, sealing both ends together tightly. Place on 3 a lightly greased tray and cover with glad wrap. Leave to rise in a warm place (30-35°C) for 30 minutes.

Bring a large saucepan of water to the boil. 4 Using a slotted spoon place 3-4 bagels into the water at a time. Boil for 1 minute turning once. Lift out and drain well.

Brush with the beaten egg and sprinkle over seeds. 5 Bake at 200°C for 20-30 minutes.6

Whole Wheat Raisin RollsMenu ‘19’ (3hr 15min) (OZ)Dry yeast 11⁄2 tspBread flour 200 g Whole wheat flour 200 g Salt 2 tspPowdered milk 11⁄3 tbspButter 20 g Sugar 1 tspCinnamon 1 tbspWater 280 mLBread improver, optional 1⁄4 tsp*Raisins 1⁄3 cup

(NZ)Surebake yeast 31⁄2 tspWhite flour 200 g wholemeal flour 200 g Salt 2 tspMilk powder 11⁄3 tbspButter 11⁄2 tbspSugar 1 tspCinnamon 1 tbspWater 280 mL*Raisins 1⁄3 cup

Method:Divide the dough into 16 equal portions. 1 Shape each portion into a roll. (Follow instructions on P. 31.)

Place on a greased baking tray. Cover and let rise in a warm 2 place (30-35°C) for 30-40 minutes until almost doubled in size.

Brush rolls with beaten egg, garnish with sliced almonds and 3 sugar, if desired.

Bake in a preheated 190°C oven for 15-20 minutes.4

36 37

Recipes

Sunflower & Kibblewheat RollsMenu ‘18’ (3hr 15min) (OZ)Dry yeast 2 tspBread flour 225 g Whole wheat flour 225 g Salt 1 tspPowdered milk 2 tbspButter 25 g Sugar 1 tspSunflower seeds 1⁄4 cupKibbled wheat 1⁄4 cupWater 300 mLBread improver, optional 1⁄4 tsp

(NZ)Surebake yeast 4 tspWhite flour 225 g Wholemeal flour 225 g Salt 1 tspMilk powder 2 tbspButter 2 tbspSugar 1 tspSunflower seeds 1⁄4 cupKibbled wheat 1⁄4 cupWater 300 mL

Method:Divide the dough into 12-16 equal portions. 1 Shape into smooth balls and place on a lightly greased baking tray. Cover and leave to rise in a warm place (30-35°C) for 40-60 minutes or until doubled in size.

Brush the tops with beaten egg, then sprinkle with seeds. 2 Bake in a preheated 200°C oven for 20-30 minutes or until 3 golden brown.

Rye & White RollsStage 1 Culture : Menu ‘22’ (45min) (OZ)Dry yeast 1 tspBread flour 75 gRye flour 150 gWater 200 mL

(NZ) Surebake yeast 2 tspWhite flour 75 gRye flour 150 gWater 200 mL

Stage 2 : Menu ‘20’ (2hr) (OZ)Dry yeast 11⁄4 tspRye flour 150 gBread flour 100 gSugar 2 tspOil 3 tbspSalt 2 tspWater 60 mL

(NZ) Surebake yeast 3 tspRye flour 150 gWhite flour 100 gSugar 2 tspOil 3 tbspSalt 2 tspWater 60 mL

Method:Put all culture ingredients in the bread pan and select menu 1 22.• Use kneading blade (rye bread).

Turn off at the stop pad after 15 minutes. 2 (12 hours later)

Add all ingredients listed in stage 2 and select menu 20. 3 Divide dough into 12-15 pieces and shape into rolls. 4 Place on a greased baking tray and sprinkle with flour. 5 Leave to rise in a warm place (30-35˚C) for 25-35 minutes or until doubled in size.

Glaze with oil and bake in a preheated oven at 220˚C for 6 10-15 minutes or until golden brown.

French BreadMenu ‘21’ (3hr 35min) (OZ)Dry yeast 2 tspBread flour 475 g Salt 2 tspButter 10 g Sugar 2 tspWater 290 mL

(NZ)Surebake yeast 3 tspWhite flour 450 g Salt 1 tspButter 1 tspWater 280 mL

Method:Let the dough rest in a greased bowl for 20-30 minutes. 1 Knead dough on a lightly floured surface until it becomes 2 elastic and springs back when touched.

Divide the dough into 2 balls. Cover and let rest in a warm 3 place for 20 minutes.

Shape each ball into a flat rectangle. Roll up tightly from long 4 side; seal well. Taper ends.

Place on a greased baking tray. With a sharp knife, make 5 3 or 4 diagonal cuts about 1⁄2 cm deep across top of the loaves. Cover and leave to rise in a warm place (30-35˚C) for 40-50 minutes until almost doubled in size.

Brush with beaten egg white, sprinkle with poppy seeds. 6 Bake in a preheated 200°C oven for 25-30 minutes or until 7 golden brown.

Brioche Dough (Chocolate Chip Brioche Roll); for 12 rollsMenu ‘23’ (1hr 50min) (OZ)Dry yeast 13⁄4 tspBread flour 400 gSugar 4 tbspSalt 11⁄2 tspButter (Cut into 2 cm cubes and keep in fridge) 70 g

Egg (beaten) 3 (150 g)Milk 90 mLRum (dark) 15 mL (1 tbsp)Additional Butter* (Cut into 1–2 cm cubes and keep in fridge) 50 g

(NZ)Surebake yeast 5 tspWhite flour 400 gSugar 3 tbspSalt 11⁄2 tspButter (Cut into 2 cm cubes and keep in fridge) 70 g

Egg (beaten) 3 (150 g)Milk 90 mLRum (dark) 15 mL (1 tbsp)Additional Butter* (Cut into 1–2 cm cubes and keep in fridge) 50 g

Optional IngredientsChocolate chips 120 g

• For addition of ingredients with*, follow programming instructions on P. 17.

Method:Press the dough lightly to remove the gas. 1 Shape it round and wrap it with plastic wrap. Then rest it in 2 the refrigerator for 20 minutes. When you like to add chocolate chips, follow below

instructions. (Optional) • Roll the dough to 25 × 30 cm (10’’×12’’) • Sprinkle chocolate chips and fold the bottom one third

up and the top one third down. Then fold it in half.• Rest the dough in the room temperature for 10 minutes

again. (Do not dry it .)

Press the dough lightly to remove the gas again, and divide 3 it into 12 rolls.

Rest the dough in the room temperature for 10-15 minutes. 4 (Do not dry it out.)

Shape the dough and place them on a greased baking tray 5 and allow to prove at 35˚C for 30-40 minutes.

Glaze and bake in oven at 1806 ˚C for 15-20 minutes.

Dough Recipes

38 39

Recipes

Spelt Table Roll ; for 8 rollsMenu ‘24’ (2hr 45min) (OZ)Dry yeast 2 tspSpelt White Flour 500 gSugar 11⁄2 tspSalt 11⁄2 tspButter 10 gWater* 280 mL

(NZ)Surebake yeast 4 tspSpelt White Flour 500 gSugar 11⁄2 tspSalt 11⁄2 tspButter 10 gWater* 270 mL

*If in a hot room, use chilled water

Method:Divide dough into 8 rolls and rest them for 15 minutes. 1 Shape the dough into rolls. 2 Place on a greased baking tray and allow to prove at 35˚C 3 until doubled in size. (approx. 40 minutes.)

Make a cut on top of the dough and bake in oven at 220˚C 4 for 15-20 minutes. (coupe)

PizzaMenu ‘22’ (45min) (OZ)Dry yeast 1 tspBread flour 475 g Salt 1 tspPowdered milk 1 tbspSugar 13⁄4 tbspOlive oil 2 tbspWater 300 mL

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspSugar 1 tspOlive oil 5 tbspWater 230 mL

• Turn to P. 21 for yeast.

Method:Knead dough on a lightly floured surface until it becomes 1 elastic and springs back when touched.

Divide into 6 balls or 2 large balls, and place in warm area 2 for 10 minutes.

Shape each ball into a flat circle. Place the circles on a 3 baking tray and prick with a fork.

Leave to rise at room temperature for 15 minutes. 4 Brush each circle with tomato paste. Sprinkle with 5 Mozzarella cheese. Top with your favourite topping, such as sliced onions, pepperoni, cooked sausage, capsicum or olives.

Bake in a preheated 210°C oven for 15-20 minutes.6 FocacciaMenu ‘22’ (45min) (OZ)Dry yeast 2 tspBread flour 475 g Salt 2 tspPowdered milk 2 tbspSugar 2 tbspOlive oil 2 tbspWater 300 mL

(NZ)Surebake yeast 4 tspWhite flour 450 g Salt 1 tspMilk powder 1 tbspSugar 1 tspButter 1 tbspWater 300 mL

• Turn to P. 21 for yeast.

Method:Knead dough on a lightly floured surface until it becomes 1 elastic and springs back when touched.

Shape into a flat circle, place on a baking tray, make holes 2 with the end of a wooden spoon 5 cm apart over the surface of the dough.

Cover and leave to rise in a warm place (30-35°C) for 3 20-30 minutes or until almost doubled in size.

Brush surface with olive oil, sprinkle with salt, basil, 4 rosemary and thyme.

ToppingOlive oil 2 tbspSalt 1⁄2 tspDried basil 1 tspDried rosemary 1 tspDried thyme 1 tsp

Bake in a preheated 210°C oven for 26-30 minutes. 5

Cake Recipes

[15 Bake only]Bake cakes and teabreads.

: Timer cannot be used

Use menu 15 for these recipes. This menu is not suitable for all

types of cake, such as Victoria sandwich or those that require going into a hot oven.

Always use our tablespoon and teaspoon measure in these recipes.

The cake is made according to the recipe in a separate mixing bowl and then baked inside the bread pan.

1

Mix the ingredients in a bowl.

2

Line the bottom and sides of the bread pan with baking parchment and pour in the mixture. • Make sure that the kneading

blade is removed from the pan before the cake mixture is added.

• Ensure that the cake mixture is kept inside the baking parchment.

3

Set the bread maker. (P.18)• The maximum baking time is

1 hour 30 minutes.

Butter CakeMenu ‘15’ (50min) (OZ) (NZ)Butter 100 g Sugar 100 g Egg, medium 2Plain flour 275 g Baking powder 21⁄2 tspMilk 90 mLVanilla essence 1 tsp

Fruit & Walnut CakeMenu ‘15’ (50min) (OZ) (NZ)Butter 90 g Brown sugar 3⁄4 cupEggs, medium 2Whole wheat flour 150 g Baking powder 1⁄2 tspCinnamon 1⁄2 tspNutmeg 1⁄2 tspMilk 1⁄3 cupRaisins 1⁄2 cupSultanas 1⁄2 cupWalnuts, chopped 1⁄2 cup

Chocolate CakeMenu ‘15’ (50min) (OZ) (NZ)Butter 100 g Sugar 100 g Egg, medium 2Plain flour 275 g Cocoa 30 g Baking powder 21⁄2 tspMilk 90 mLVanilla essence 1 tsp

Method:Sift flour into a bowl. 1 Soften butter at room temperature. 2 Add sugar and beat well until creamy.

Add eggs one by one and beat further until 3 the mixture resembles frothy cream.

Add flour and baking powder a half portion at 4 a time and mix well.

Add remaining ingredients. 5 Remove the kneading blade from the bread 6 pan and line the bottom and sides with baking parchment. Pour the mixture into the bread pan.

Select menu 15 and enter 50 minutes on the 7 timer.

Test with a skewer to see if the centre is 8 cooked. If it is not, select the same menu again and enter a further 5-10 minutes on the timer.

Take the bread pan out using oven gloves 9 and leave to stand for 5 minutes before removing from the bread pan and allowing to cool.

Banana Yoghurt Tea BreadMenu ‘15’ (55min) (OZ) (NZ)Plain flour 200 g Baking powder 2 tspBaking soda 1⁄2 tspBrown sugar 1⁄2 cupEggs, medium 2Plain yoghurt 1⁄4 cupBananas, mashed 2Butter, melted 50 g

Method:Sift flour, baking powder and baking soda. 1 Add brown sugar.

In a separate bowl mix together eggs, 2 yoghurt and mashed banana.

Add the liquid ingredients and the cooled 3 melted butter to the dry ingredients. Stir quickly and lightly.

Remove the kneading blade from the bread 4 pan and line the bottom and sides with baking parchment. Pour the mixture into the bread pan.

Select menu 15 and enter 55 minutes on the 5 timer.

Test with a skewer to see if the centre is 6 cooked. If it is not, select the same menu again and enter a further 5-10 minutes on the timer.

Take the bread pan out using oven gloves 7 and leave to stand for 5 minutes before removing from the bread pan and allowing to cool.

Dough Recipes

40 41

RecipesHow to Clean

Jam Recipes[26 Jam] Jam setter can be used instead of pectin. Depending on the type of pectin, it may be better to increase or decrease the

amount.

Strawberry Jam Menu ‘26’ (1hr 40min) (OZ) (NZ)Strawberries, finely chopped 600 gSugar 400 gPowdered Pectin 13 g (4 tsp)

Place half of the fruit into the bread pan, then add half of the 1 sugar. Repeat with the remaining fruit and sugar.

Sprinkle the pectin onto the ingredients in the bread pan.2 Select menu 26 and enter 1 hour 40 minutes on the timer.3

Blueberry Jam Menu ‘26’ (1hr 50min) (OZ) (NZ)Blueberries 700 gSugar 400 g


Select menu 26 and enter 1 hour 50 minutes on the timer.2 Peach Melba Menu ‘26’ (1hr 40min) (OZ) (NZ)Peaches, finely chopped 500 gRaspberries 200 gSugar 300 gPowdered Pectin 8 g (21⁄4 tsp)



Frozen Berry Jam Menu ‘26’ (1hr 40min) (OZ) (NZ)Frozen Mixed Berries 700 gSugar 400 gPowdered Pectin 10 g (3 tsp)



Compote Recipes[27 Compote]Spiced Apple Compote Menu ‘27’ (1hr 20min) (OZ) (NZ)Apples, peeled, cored and diced 1000 gCinnamon stick 1Cloves 2Lemon, zest only 1Lemon Juice 2 tbspSugar 100 gWater 75 mL

Remov1 e the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. 2 Pour water over ingredients.Select menu 27 and enter 1 hour 20 minutes on the timer.3 Stir after4 cooking is completed.

Mixed Berry Compote Menu ‘27’ (1hr) (OZ) (NZ)Mixed BerriesE.g. Strawberries, Raspberries, Blueberries 800 g

Sugar 75 gWater 2 tbsp

Remove 1 the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. 2 Pour water over ingredients.Select menu 27 and enter 1 hour on the timer.3 Stir after c4 ooking is completed.

Apple sauce Menu ‘27’ (1hr 20min) (OZ) (NZ)Cooking apples, peeled, cored and diced 1000 gWater 2 tbsp

Remove 1 the kneading blade from the bread pan.

Place the apple in the bread pan. Pour water over 2 ingredients.Select menu 27 and enter 1 hour 20 minutes on the timer.3 Stir after co4 oking is completed.

Peach in Vanilla Syrup Menu ‘27’ (1hr) (OZ) (NZ)Peaches, stone removed and cut into 1⁄8 1000 gSugar 100 gVanilla Pod 1⁄2Water 125 mL

Remove1 the kneading blade from the bread pan.

Place ingredients in the bread pan in the order listed above. 2 Pour water over ingredients.Select menu 27 and enter 1 hour on the timer.3 When cooking is 4 complete, remove the peaches with a slotted spoon. Carefully pour the syrup over the fruit. Leave to cool.

Before cleaning, unplug your Bread Maker and allow it to cool down. To avoid damaging your Bread Maker... Do not use anything abrasive!

(cleansers, scouring pads etc)Use a soft sponge when cleaning bread pan and kneading blade.

Do not wash any part of your Bread Maker in the dishwasher!

Do not use benzine, thinners, or alcohol! Keep your Bread Maker clean and dry.

Care & Cleaning

Measuring spoon & cupWash with water.

Not dishwasher safe

• The colour of the inside of the unit may change with use.

Bread pan & kneading bladeTwist the bread pan anti-clockwise to remove.Remove the kneading blade and wash in warm soapy water.

Ensure the area around the shaft and inside the kneading blade are cleaned thoroughly.

If the kneading blade is difficult to remove from the bread pan, place a small quantity of warm water into the bread pan and soak for 5–10 minutes. Do not submerge the bread pan in water.

LidWipe with a damp cloth.

Steam ventWipe with a damp cloth.

BodyWipe with a damp cloth.

Temperature sensor

Wipe gently to avoid damaging the temperature sensor.

42 43

How to CleanTroubleshooting

To protect the non-stick finishBread pan and kneading blade are coated with a non-stick finish to avoid stains and to make it easier to remove bread.To avoid damaging it, please follow the instructions below.

• Do not use hard utensils such as a knife or a fork when removing the bread from the bread pan.When you have hard time taking out the bread from the bread pan, see P. 43.

• Ensure that the kneading blade is not embedded in the bread loaf before slicing it.If it is embedded, wait for the loaf to cool and remove it. In removing the kneading blade, press on the base of the loaf and manipulate the kneading blade gently to avoid damaging the loaf.(Do not use hard or sharp utensils such as a knife or a fork.)Be careful not to get burns as the kneading blade may still be hot.

• Use a soft sponge when cleaning the bread pan and the kneading blade.Do not use anything abrasive such as cleansers or scouring pads.

Hard, coarse or large ingredients such as flours with whole or ground grains, sugar, or the addition of nuts and seeds may damage the non-stick finish of the bread pan. If using large chunk of ingredient, break into small pieces. Please make sure to follow the recipe quantities stated.

Seal

Raisin nut dispenserRemove and wash with water.

Wash after each use to remove any residue.

Dispenser lidRemove and wash with water. Raise the dispenser lid to an angle of approximately 75 degrees. Align the connections and pull

towards you to remove or push carefully back at the same angle to attach. (Wait until the machine has cooled down first, because it will be very hot immediately after use)

Take care not to damage or pull the seal. (Damage could lead to leakage of steam, condensation, or deformation)

Problem Cause Action

My bread does not rise.

The top of my bread is uneven.

[All bread] The quality of the gluten in your flour is poor, or you have not used strong flour. (Gluten quality can vary

depending on temperature, humidity, how the flour is stored, and the season of harvest) Try another type, brand or another batch of flour. The dough has become too firm because you haven’t used enough liquid. Stronger, Organic and Stoneground flour with higher protein content absorbs more water than

others, so try adding an extra 10–20 mL of water. You are not using the right type of yeast. Use dry yeast from a sachet, which has ‘Easy Blend’, ‘Fast Action’ or ‘Easy Bake’ written on it. This

type does not require pre-fermentation. You are not using enough yeast, or your yeast is old.

Make sure yeast sachets not open for longer than 48 hours. Use the measuring spoon provided. Check the yeast’s expiry date. The yeast has touched the liquid before kneading. Check that you have put in the ingredients in the correct order according to the instructions. (P. 12) You have used too much salt, or not enough sugar. Check the recipe and measure out the correct amount using the measuring spoon provided. Check that salt and sugar is not included in other ingredients.

[Speciality bread] Einkorn wheat was used when baking speciality bread and/or a lot of flour other than spelt flour were used. The spelt flour should be up to 60% of the entire flour when you use more than two kinds of flour

other than spelt. The rye and the rice flour should be up to 40% of the entire flour and buckwheat flour should be up to 20% of the entire flour.

My bread is full of air holes.

You have used too much yeast. Check the recipe and measure out the correct amount using the measuring spoon provided. You have used too much liquid. Some types of flour absorb more water than others, so try using 10–20 mL less water.

My bread seems to have collapsed after rising.

The quality of your flour isn’t very good. Try using a different brand of flour. You have used too much liquid. Try using 10–20 mL less water.

My bread has risen too much.

You have used too much yeast/water. Check the recipe and measure out the correct amount using the measuring spoon (yeast)/cup

(water) provided. Check that excess water amount is not included in other ingredients. You have not used enough flour. Carefully weigh the flour using scales.

Why is my bread pale and sticky?

You are not using enough yeast, or your yeast is old. Use the measuring spoon provided. Check the yeast’s expiry date. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than 10 minutes. You will need to remove the

bread from the bread pan and start again with new ingredients.

There is excess flour around the bottom and sides of my bread.

You have used too much flour, or you are not using enough liquid. Check the recipe and measure out the correct amount using scales for the flour or the measuring

cup provided for liquids.

The bread does not come out.

If the bread cannot be easily removed from the bread pan, leave the bread pan for 5–10 minutes to cool, making sure that it is not left unattended where somebody or something may get burnt.After that, shake the pan several times using oven gloves. (Hold the handle down so that it does not get in the way of bread.)

TroubleshootingBefore calling for service, please check through this section.

Care & Cleaning

44 45

Troubleshooting


Why has my bread not mixed properly?

You haven’t put the kneading blade in the bread pan. Make sure the kneading blade is in the bread pan before you put in the ingredients. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than 10 minutes. You might be able to start the loaf

again, though this might give poor results if kneading had already begun. The kneading mounting shaft in the bread pan is stiff and does not rotate. If the kneading mounting shaft does not rotate when the blade is attached, you will need to replace the

kneading mounting shaft unit (consult the place of purchase or the Panasonic Customer Care Center).

My bread has not been baked.

The dough menu was selected. The dough menu does not include a baking process. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than 10 minutes. You can try baking the dough in

your oven if it has risen and proved. There is not enough water and the motor protection device has activated. This only happens when the

unit is overloaded and excessive force is applied to the motor. Visit place of purchase for a service consultation. Next time, check the recipe and measure out the

correct amount using the measuring cup provided for liquid and scales for weighing flour.

Dough leaks out of the bottom of the bread pan.

A small amount of dough will escape through the four holes (so that it does not stop the rotating parts from rotating). This is not a fault, but check occasionally that the kneading mounting shaft rotate properly. If the kneading mounting shaft does not rotate when the kneading blade is attached, you will need to replace

the kneading mounting shaft unit (consult the place of purchase or the Panasonic Customer Care Center).

Kneading mounting shaftDough release holes (4 in total)

(Bottom of bread pan)

Part no. ADA29E165

Kneading mounting shaft unit

Kneading mounting shaft

The sides of my bread have collapsed and the bottom is damp.

You have left the bread in the bread pan for too long after baking. Remove the bread promptly after baking. There has been a power failure, or the machine has been stopped during breadmaking. The machine switches off if it is stopped for more than 10 minutes. You may try baking the dough in your oven.

The kneading blade rattles. This is because the kneading blade fits loosely on the kneading mounting shaft. (This is not a fault.)

I can smell burning while the bread is baking.Smoke is coming out of the steam vent.

Ingredients may have been spilt on the heating element. Sometimes a little flour, raisins or other ingredients may be flicked out of the bread pan during

mixing. Simply wipe the heating element gently after baking once the Bread Maker has cooled down. Remove the bread pan from the Bread Maker to place ingredients.

The kneading blade stays in the bread when I remove it from the bread pan.

The dough is a little stiff. Allow the bread to cool completely before removing the kneading blade carefully. Some types of flour

absorb more water than others, so try adding an extra 10–20 mL of water next time. Crust has built up underneath the kneading blade. Wash the kneading blade and its spindle after each use.

The crust creases and goes soft on cooling.

The steam remaining in the bread after baking can pass into the crust and soften it slightly. To reduce the amount of steam, try using 10–20 mL less water. Remove loaf from the bread pan immediately after baking completed.

How can I keep my crust crispy?

To make your bread crispier, you could use menu 08 or the ‘Dark’ crust colour option, or even bake it in the oven at 200˚C/gas mark 6 for an extra 5–10 minutes.

My bread is sticky and slices unevenly.

It was too hot when you sliced it. Allow your bread to cool on rack before slicing to release the steam.


Extra ingredients are not mixed properly in brioche.

Did you add extra ingredients within 5 minutes of the beep? Butter must be added while ‘ ’ is flashing in the display

There is excess oil on the bottom of brioche. The crust is oily. My bread has big holes.

Did you add butter within 5 minutes of the beep? Butter must be added while ‘ ’ is flashing in the display.

When cooking jam, it has scorched or the kneading blade fixes and it doesn’t come off.

The amount of the fruit was a too little, or the amount of sugar is too much. Place the bread pan in the sink and half fill the bread pan with warm water. Leave the bread pan to

soak until the cooked on mixture or kneading blade loosens. After scorching is relieved, wash it with a soft sponge etc. Please be aware of the hot water.

The jam has boiled over.

Too much fruit or sugar has been used. Only use the amounts of fruit and sugar specified in the recipes on P. 40.

Jam is too runny and not firmly set.

The fruit was under or over ripe. Sugar was decreased too much. Cooking time was insufficient. Fruit with a low pectin content was used. Use the runny jam as a sauce for desserts. Leave the jam to cool completely. The jam will continue to set as it cools. Depending on the type of pectin, it may be better to increase or decrease the amount of it.

Can frozen fruits be used? It is possible to use them.

What kinds of sugar can we use on jam?

White caster and granulated can be used. Do not use brown sugar, diet sugar, and low calorie sugar or artificial sweetener.

When making jam, can we use fruits are pickled in alcohol?

Do not use them. The quality is not satisfactory.

The fruit has collapsed when making fruit in syrup.

The cooking time was too long. The fruit may have been over ripe.

appears on the display.

There has been a power failure for approx. 10 minutes (the plug has been accidentally pulled out, or the breaker has been activated), or there is another problem with the power supply. The operation will not be affected if the problem with the power supply is only momentary. The Bread

Maker will operate again if its power is restored within 10 minutes, but the end result may be affected.

01 appears on the display.

There has been a power failure for a certain amount of time (differs depending on the circumstances-e.g. mains power failure, unplugging, malfunctioning fuse or breaker). Remove the ingredients and start again using new.

H01–H02 appears on the display.

The display indicates a problem with the Bread Maker. Consult the place of purchase or the Panasonic Customer Care Center.

U50 appears on the display.

The unit is hot (above 40˚C). Allow the unit to cool down to below 40˚C before using it again (U50 will disappear).

TroubleshootingBefore calling for service, please check through this section.

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Home Appliance 12 Month Warranty from Date of Purchase 1. Subject to the conditions of this warranty Panasonic or it’s Authorised Service Centre will perform necessary

service on the product without charge for parts or labour, if in the opinion of Panasonic, the product is found to be faulty within the warranty period. For Line Communications products (i.e. Cordless Phones, etc) the genuine battery(s) has a 3 month warranty.

2. This warranty only applies to Panasonic products purchased in Australia and sold by Panasonic Australia or its Authorised Distributors or Dealers and only where the products are used and serviced within Australia or it's territories. Warranty cover only applies to service carried out by a Panasonic Authorised Service Centre and only if valid proof of purchase is presented when warranty service is requested.

3. This warranty only applies if the product has been installed and used in accordance with the manufacturer’s recommendations (as noted in the operating instructions) under normal use and reasonable care (in the opinion of Panasonic). The warranty covers normal domestic use only (also Clip & Trim Professional use) and does not cover damage, malfunction or failure resulting from use of incorrect voltages, incorrect installation, accident, misuse, neglect, build-up of dirt or dust, abuse, maladjustment of customer controls, mains supply problems, thunderstorm activity, infestation by insects or vermin, tampering or repair by unauthorised persons (including unauthorised alterations), exposure to abnormally corrosive conditions or any foreign object or matter having entered the product.

4. This warranty does not cover the following items unless the fault or defect existed at the time of purchase: (a) Cabinet Parts (b) Microwave Oven cook plates. (c) User replaceable Batteries (d) Kneader mounting shaft unit and from wear and tear in normal use Heads, Cutters, Foils, Blades and other accessories. (e) Noise or vibration that is considered normal

5. To claim warranty service, when required, you should: Telephone Panasonic’s Customer Care Centre on 132600 or visit our website referred to below and use the Service Centre Locator for the name/address of the nearest Authorised Service Centre. Send or take the product to a Panasonic Authorised Service Centre together with your proof of purchase receipt as a proof of purchase date. Please note that freight and insurance to and / or from your nearest Authorised Service Centre must be arranged by you.

6. The warranties hereby conferred do not extend to, and exclude, any costs associated with the installation, de-installation or re-installation of a product, including costs related to the mounting, de-mounting or remounting of any screen, (and any other ancillary activities), delivery, handling, freighting, transportation or insurance of the product or any part thereof or replacement of and do not extend to, and exclude, any damage or loss occurring by reason of, during, associated with, or related to such installation, de-installation, re-installation or transit.

Panasonic Authorised Service Centres are located in major metropolitan areas and most regional centres of Australia, however, coverage will vary dependant on product. For advice on exact Authorised Service Centre locations for your product, please telephone our Customer Care Centre on 132600 or visit our website and use the Service Centre Locator. In addition to your rights under this warranty, Panasonic products come with consumer guarantees that cannot be excluded under the Australian Consumer Law. If there is a major failure with the product, you can reject the product and elect to have a refund or to have the product replaced or if you wish you may elect to keep the goods and be compensated for the drop in value of the goods. You are also entitled to have the product repaired or replaced if the product fails to be of acceptable quality and the failure does not amount to a major failure. If there is a major failure in regard to the product which cannot be remedied then you must notify us within a reasonable period by contacting the Panasonic Customer Care Centre. If the failure in the product is not a major failure then Panasonic may choose to repair or replace the product and will do so in a reasonable period of time from receiving notice from you.

If you require assistance regarding warranty conditions or any other enquiries, please visit the Panasonic Australia website www.panasonic.com.au or contact by phone on 132 600

If phoning in, please ensure you have your operating instructions available.

Panasonic Warranty

Panasonic Australia Pty. Limited ACN 001 592 187 ABN 83 001 592 187

1 Innovation Road, Macquarie Park NSW 2113 www.panasonic.com.au

PRO-031-F01 Issue: 5.0 01-01-2011

THIS WARRANTY CARD AND THE PURCHASE DOCKET (OR SIMILAR PROOF OF PURCHASE)SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES

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Documents

SD-2501 OZ DZ50R166Model No. SD-2501 Thank you for purchasing this Panasonic product. Please read these instructions carefully before using this product and save this manual for future